1 tablespoon expeller-pressed canola oil

1 leek, white and light green parts only, halved lengthwise,

sliced thin, and washed thoroughly

Salt and pepper

4 garlic cloves, minced

1 tablespoon grated fresh ginger

1 cup water

2 carrots, peeled and cut into 2-inch-long matchsticks

1 10-inch stalk lemon grass, tough outer leaves removed and

bruised with back of knife

4 (4- to 6-ounce) skinless cod fillets, 1 to 1% inches thick

⅓ cup canned coconut milk

1 tablespoon lime juice, plus lime wedges for serving

1 teaspoon fish sauce

2 tablespoons chopped dry-roasted peanuts

2 tablespoons fresh cilantro leaves

1 serrano Chile, stemmed and sliced thin

1 Heat oil in 12-inch nonstick skillet over medium heat

until shimmering. Add leek and ½ teaspoon salt and

cook, stirring occasionally, until lightly browned, 4 to

6 minutes. Stir in garlic and ginger and cook uncovered

until fragrant, about 30 seconds.

2 Stir in water, carrots, and lemon grass and bring to

simmer. Pat cod dry with paper towels and season with

salt and pepper. Nestle fish into skillet and bring to

simmer. Cover, reduce heat to low, and cook until fish

flakes apart when gently prodded with paring knife and

registers 140 degrees, 8 to 12 minutes.

3 Carefully transfer fish to individual shallow bowls.

Discard lemon grass. Using slotted spoon, divide leeks

and carrots evenly among bowls. Off heat, whisk coconut

milk, lime juice, and fish sauce into broth and season

with salt and pepper to taste. Ladle broth over fish.

Sprinkle with peanuts, cilantro, and chile. Serve with

lime wedges.